Red Snapper with Lemon and Parsley

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Red Snapper with Lemon and Parsley

Red Snapper with Lemon and Parsley


  • 1/4 cup parsley chopped
  • 1/4 cup lemon juice
  • 4 6 ounce skinless red snapper fillets
  • 1 Tbs. plus 1 tsp. olive oil


  • Heat oil in a heavy nonstick skillet over medium high heat. Season snapper with salt and pepper to taste. Sauté snapper 3-4 minutes per side or until fish flakes easily. Carefully transfer fillets to a serving platter. Drain excess drippings from skillet. Stir in lemon juice. Remove from heat and stir in parsley. Serve lemon sauce over red snapper.

    The recommended wines are: Gewürztraminer, Sauvignon Blanc, or Chablis.

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